Sat_Apr_13_20:01:21_PDT_2019
The myriad cuisines of India all love their vegetables! Veggies are diced and sliced, grated and mashed, stir-fried and curried into hundreds of vegetable dishes
In this series, the A to Z of Indian Vegetables, we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India.
The "T" of Indian Vegetables
The letter T inspired twenty-seven tempting Indian flavors!
First, the T vegetables...
First, the ripe and red-tinged tomato, botanically a fruit, but used as a vegetable in the kitchen, whose antioxidant properties are much-touted! This new world fruit is a relatively late addition to the Indian kitchen, but has been embraced lovingly and whole-heartedly into Indian cuisine. Here are five tasty traditional ways that use the tomato as a main ingredient and not just an accessory to the recipe, plus a special bonus- one highly creative way to use the tomato.
Laavslife of Nuggets of our Life shares a favorite dish from her childhood- an aromatic Tomato Kurma just waiting to be sopped up with soft spongy idlis.
Aarti of Aarti's Corner shares two traditional Marathi tomato dishes- a spicy soup with an aromatic ghee tempering, called Tomatoche Saar, and a simple stir-fry with tomato, called Tomatochi Bhaaji, which would be a great side-dish for any meal.
Suma of Veggie Platter remembers the train travels from her childhood, memories of a delicious tomato dish that is eaten with puris- her is her lip-smacking recipe for some authentic Kannada Tomato Gojju.
The Cook of Live To Cook makes an unusual Northern Indian curry- her Bhagara Tomato has little tomatoes soaking in a rich spicy gravy of coconut, sesame seeds and peanuts.
Linda of Out Of The Garden beautifully illustrates the versatility of the tomato, and how a creative cook can use it to make delicious variations of traditional dishes. She conquers her culinary trepidation and whips up a superb batch of fluffy and tempting Tomato Dhokla, sandwiched with pan-roasted eggplant for a gourmet finish!
Now for three root vegetables: the first of which is the Turnip: an inexpensive and easily available root vegetable, that is often under-used. I confess that I have yet to buy and use a turnip! Here, G V Barve of Add Flavor uses not the turnip itself, but the turnip leaves to make a typical Tamilian preparation, a coarse chutney that makes for a flavorful side-dish- Turnip leaves thuvayal.
The next vege table is a rather exotic one for me: Taro root, also known as dasheen. The huge elephant-ear leaves of this plant find their way into many Indian dishes, but today, here are two crispy ways with the taro root.
Suganya of Tasty Palettes shares her mother's signature dish- a much-requested (and I can see why!) sizzling platter of Taro Root Fry.
Sheela of Delectable Victuals is inspired by hash browns, but she takes this cooking method to the next level with her grated Pan-fried Taro Root that looks golden brown and perfectly delicious.
The last root vegetable is another tropical starchy root, the Tapio ca or cassava. Sukanya of Hot N' Sweet Bowl uses it in her favorite sweet dish- her grandmother's recipe for Tapioca Puttu- a comforting sweet mash of tapioca and coconut.
Now for two T vegetables that are beloved in India, although they are harder to find abroad. The first is the Turiya, known in English as the
In this series, the A to Z of Indian Vegetables, we take an alphabetical journey through the various avatars of vegetables relished in Indian cuisine. For each letter, we will make a tasty vegetable dish that illustrates one manner in which vegetables are savored in India.
The "T" of Indian VegetablesThe letter T inspired twenty-seven tempting Indian flavors!
First, the T vegetables...
First, the ripe and red-tinged tomato, botanically a fruit, but used as a vegetable in the kitchen, whose antioxidant properties are much-touted! This new world fruit is a relatively late addition to the Indian kitchen, but has been embraced lovingly and whole-heartedly into Indian cuisine. Here are five tasty traditional ways that use the tomato as a main ingredient and not just an accessory to the recipe, plus a special bonus- one highly creative way to use the tomato.
Laavslife of Nuggets of our Life shares a favorite dish from her childhood- an aromatic Tomato Kurma just waiting to be sopped up with soft spongy idlis.
Aarti of Aarti's Corner shares two traditional Marathi tomato dishes- a spicy soup with an aromatic ghee tempering, called Tomatoche Saar, and a simple stir-fry with tomato, called Tomatochi Bhaaji, which would be a great side-dish for any meal.
Suma of Veggie Platter remembers the train travels from her childhood, memories of a delicious tomato dish that is eaten with puris- her is her lip-smacking recipe for some authentic Kannada Tomato Gojju.
The Cook of Live To Cook makes an unusual Northern Indian curry- her Bhagara Tomato has little tomatoes soaking in a rich spicy gravy of coconut, sesame seeds and peanuts.
Linda of Out Of The Garden beautifully illustrates the versatility of the tomato, and how a creative cook can use it to make delicious variations of traditional dishes. She conquers her culinary trepidation and whips up a superb batch of fluffy and tempting Tomato Dhokla, sandwiched with pan-roasted eggplant for a gourmet finish!
Now for three root vegetables: the first of which is the Turnip: an inexpensive and easily available root vegetable, that is often under-used. I confess that I have yet to buy and use a turnip! Here, G V Barve of Add Flavor uses not the turnip itself, but the turnip leaves to make a typical Tamilian preparation, a coarse chutney that makes for a flavorful side-dish- Turnip leaves thuvayal.
The next vege table is a rather exotic one for me: Taro root, also known as dasheen. The huge elephant-ear leaves of this plant find their way into many Indian dishes, but today, here are two crispy ways with the taro root.
Suganya of Tasty Palettes shares her mother's signature dish- a much-requested (and I can see why!) sizzling platter of Taro Root Fry.
Sheela of Delectable Victuals is inspired by hash browns, but she takes this cooking method to the next level with her grated Pan-fried Taro Root that looks golden brown and perfectly delicious.
The last root vegetable is another tropical starchy root, the Tapio ca or cassava. Sukanya of Hot N' Sweet Bowl uses it in her favorite sweet dish- her grandmother's recipe for Tapioca Puttu- a comforting sweet mash of tapioca and coconut.
Now for two T vegetables that are beloved in India, although they are harder to find abroad. The first is the Turiya, known in English as the
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